Potatos In Yogurt And Methi Sauce – a delicious recipe with potatoes, fenugreek leaves, fresh yogurt, chili powder, cumin powder, oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash and cut the potatoes in half lengthwise, skin on. Cook it in salted water, until the potatoes becomes tender.
2
Heat oil in a pan. Add mustard seeds after it splutters add the red chillies and curry leaves, fry till it becomes crispy.
3
Add the methi leaves and stir fry for few minutes, lower the heat, add the chilli powder, cumin powder and salt.
4
Add the potatoes to it and cook for few minutes, mix it well without breaking the potatoes.
5
Add 3 tbs of yogurt to the mixture and stir it thoroughly, check for salt and remove it from heat.
6
Transfer it to a serving bowl, cover it and let it stand for at least 2 hours before serving.
7
Add the remaining 1 tbs yogurt to it just before serving.
141
kcal
Calories
2
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 -8 small potatoes, 2 tablespoons fenugreek leaves, 4 tablespoons fresh yogurt, 1 teaspoon chili powder, and more.
Yes, Potatos In Yogurt And Methi Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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